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About 5cm supposedly - most of what I have to deal with is under 2cm

New toy arrived today - should help clear some of the piles of hedge cuttings and larger garden waste and make it into something useful.

Driving back to my parents and noticed that precision Porsche have relocated about a mile away from their place @Dammit is that who you got to work on your 996?

Is this the v1 or v2 version? How old is it?

Top work!

Brothers family round for lunch today, so we did two large guinea fowl - roasted on a bed of shallots, pancetta and a Reisling and stock sauce which we then added cream and mustard to

lol, that’s Holly - more of a “that’s nice, where’s yours?” look tbh

she and Yoda did get some leftovers from our youngest

Beef was delicious - took it out at 50c and left if for a while - think it got up to 52 whilst retesting and then dropped down to 50 before going back in at 240 for 10/15mins

Probably could have left it a bit longer but the smell was too good

Mine is in at 80c, from memory last year even that low gets it to target quicker than expected

Going medium rare to hopefully nicely render all the fat

Cool, will have to look out for some

Watched Past Lives yesterday. Enjoyed it, even if the only subtitles available were closed captioned ones for some reason.
Korean lost in translation vibes.

Nice, not come across that before - similar to Port?

Fuck that ham looks good.

I’m going off the comment of the reverse sear method here : https://www.seriouseats.com/perfect-prime-rib-beef-recipe

If you're able to plan ahead, it's best to season your prime rib with salt at least the day before, and up to four days ahead of roasting, letting it sit on a rack in your fridge uncovered.

Not sure it really makes that much difference - maybe uncovered lets the surface dry a little more?

Some great looking meals above!

Prepped for tomorrow - 3 ribs of beef. Trifle made by the kids. Not shown are the dolphinnose potatoes and braised red cabbage. Hopefully should be pretty stress free - stick the beef in the oven early at 65c and then heat up potatoes, cabbage and some other veg when then beef comes out to rest.
3 guinea fowl for Boxing Day when my brothers family come over.

Need to decide on wine for tomorrow - Burgundy (Maranges premier cru) or Bordeaux (pauillac or margaux). Have a Sauternes to have with the Trifle.

I just buy unflavoured whey and then add flavouring like chocolate powder or frozen berries/banana in a blender

Depleted uranium for the real audiophiles

In related BMW chat, finally had confirmation that my m340i has started production - delivery hopefully mid January….

Don’t spray the joists/beams - the holes are from the wood boring beetle larvae leaving. The larvae need moist wood, so long as it now dry then there is no point in exposing yourselves to some pretty nasty chemicals. And if it’s not dry then you need to sort out why.

And a quick search of eBay shows most GR Yaris around 35k

I think they might be - have seen 996 turbos for under 30k recently

https://www.projectorcentral.com/projectors.cfm

Also has a useful throw length calculator

https://www.avforums.com/threads/minidsp-umik-1-to-borrow-hire.2442900/

This guy rents his out for £15/month

You want a measurement mic. Something like a umik
Free software is called Room EQ Wizard

A rolled up pair of socks in the bass port is another option - aka aperiodic loading.

I have that pro cook saute pan - pretty impressed with it tbh.

Not that I can recall. Took them to the Alps and they seemed fine tbh